SITXFSA101 Use Hygienic Practices for Food Safety

Is food handled in your workplace? Do employees know how to use hygienic practices to promote food safety and reduce the likelihood of food contamination?

In fact, a 2008 report by Oz Food Net estimated that 5.4 million cases of food poisoning occur each year in Australia. It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.

Unit of Competency: SITXFSA101 Use Hygienic Practices for Food Safety

Learning Outcomes

This Nationally Recognised course, which replaces and is equivalent to SITXOHS002A – Follow Workplace Hygiene Procedures, provides the essential skills which will assist anyone who handles food to understand:

The requirements and responsibilities of safe food handling

What hygiene hazards are and how they can be identified

What procedures need to be followed to eliminate potential hygiene hazards

The importance of reporting health issues and unhygienic practices

How to prevent food contamination and cross-contamination.

Important note: A Third Party Report must be submitted once the course is finished. It will be used, along with the in-course assessments, to deem competence for this Unit of Competency.

To meet the Third Party Report requirements, the participant will need access to a commercial or training food preparation area, bar or kitchen, where a supervisor, employer or someone with appropriate food preparation experience will have to observe and comment on the participant’s use of hygienic practices and relevant skills and knowledge while performing a range of food handling tasks.

The course is not complete until the Third Party Report has been submitted and shows the participant is competent for the Unit. The Third Party Report must be submitted within 12 months of course enrolment; submission does not ensure competence.